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In a large saucepan, add water, spices, tomato, MAGGI Chicken Stock cubes and ghee. Bring to boil and simmer over low heat for 15 minutes.
Put the Yemeni rock pan over high heat until is very hot. Add in the bread and pour over the prepared stock. Stir bread with the stock until the bread absorbed as much as possible from the stock.
Sprinkle red habashi chili powder on top. Serve immediately.
Per Portion of 300g
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